Extra crunchy chips using the Queensland Arrowroot or Canna Edulis. This is a beautiful tropical plant that can be used as a perennial substitute for potatoes. It creates a fantastic middle layer in a food forest-style garden and has lush green leaves and grows rhizomes under the ground. Both the young shoots and the rhizomes are edible.
Crispy Queensland Arrowroot Chips
Crunchy and delicious snacks made using the perennial Queensland Arrowroot. Quick and easy to make.
Ingredients
- 2 young Queensland Arrowroot Rhizomes*
- 1 Sprig Rosemary
- Sea Salt
- 1 TBSP Olive Oil
Instructions
- Wash and peel the Queensland arrowroot and quickly submerge it in water. Using a mandoline (or hand cut) evenly slice into thin slices then quickly submerge in cold water.
- Allow to sit in cold water for 5 minutes then change the water and sit again for a further 5 minutes repeat if necessary until the water remains clear (it will be murky brownish the first time).
- Preheat oven to 200 degrees fan bake.
- Remove the chips from the water and pat dry. Drizzle over olive oil and season with salt and chopped rosemary.
- Oil a baking tray and add chips.
- Bake for 5 minutes then turn over and bake until slightly golden and crispy. Remove and place on a tray to cool (they will get a little crispier as they cool).
- Enjoy!
Notes
Choose young Rhizomes that only have small shoots starting. Older ones will be more bitter. Gently pull and separate from the main older rhizome.
The Queensland arrowroot oxidizes quickly and goes brown. Keeping it in water helps reduce this.
For extra flavour try soaking in a mix of vinegar and sugar for salt and vinegar chips!
